Coconut and caramel squares

Coconut and caramel chocolate squares

 

These chocolate squares of deliciousness are such a treat and I’ve been looking forward to sharing this recipe with you. The squares are filled with sweet coconut and a layer of creamy date caramel, so good!

 

Chocolate coconut squares with date caramel

Coconut and date caramel squares with dark chocolate

 

I would definitely go with dark chocolate in this recipe as it balances well with the sweet filling, but you could use milk chocolate if you prefer. It’s also not essential to dip them completely in chocolate, you can simply spread a layer of melted chocolate over the coconut slab after chilling. It’ll still taste amazing! You would only need half the amount of chocolate stated in the recipe if you go that route. Have a wonderful and safe Easter weekend!

 

Dark chocolate coconut squares with date caramel

Dark chocolate coconut bars with caramel

Chocolate coconut squares with date caramel

 

COCONUT AND CARAMEL SQUARES

For the coconut filling:

  • 150g desiccated coconut
  • 60ml (4 tbsp) coconut oil
  • 45ml (3 tbsp) honey
  • ½ tsp (2.5ml) vanilla extract

For the caramel layer:

  • 125g pitted dates
  • boiling water to soak
  • ½ tsp (2.5ml) vanilla extract
  • 50ml coconut cream
  • very small pinch of salt
  • 300g dark chocolate, melted

1.) Line a 20cm tin with plastic wrap.

2.) Place the coconut in a food processor. Gently warm the coconut oil and honey together until melted and runny. Stir in the vanilla extract, then add the liquid ingredients to the coconut. Blitz everything together until well combined.

3.) Press the coconut mixture into the tin and set aside in the fridge while you make the date caramel.

4.) Place the dates in a small bowl. Add enough boiling water to cover them and leave to soak for 15 minutes.

5.) Drain the dates and place them in the food processor with the vanilla extract and coconut cream. Process for two minutes to get the caramel as smooth as possible. Add the salt and blitz again.

6.) Spread the caramel over the coconut layer. Pop the tray in the freezer for 2-3 hours, or until the caramel layer has firmed up (it will still be slightly soft).

7.) Place a piece of baking paper on a tray. Carefully lift the plastic out of the tin and cut the coconut slab into squares. Dip each square into the dark chocolate, let the excess drip off and transfer to the tray. Once all the squares have been dipped pop the tray in the fridge until the chocolate sets.

8.) Drizzle any leftover chocolate over the squares. Store in the fridge.

 

8 thoughts on “Coconut and caramel squares

    1. Haha! Yes, when I was testing the recipe I also had a liquid coconut oil situation… now that it’s autumn that’s not the case any more. 😉
      Which part of the world are you in? Enjoy the recipe!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.